Lemony Quinoa & Chickpea Salad

Lemony Quinoa & Chickpea Salad

1 servings
This salad comes together quickly and easily, with only a bit of chopping, a little stirring, and a handful of ingredients. Having this simple salad in my fridge at a moment's notice has been a godsend for me lately!

Ingredients

  • 1/2 cup uncooked quinoa)

    rinsed with cold water (about 1 1/2 cups cooked

  • 1 15-ounce can chickpeas

    drained and rinsed, a.k.a. garbanzo beans

  • About 6 scallions)

    sliced (about 1/2 cup

  • 1/4 cup chopped fresh dill

    1 generous handful

  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice

    from about 2 medium lemons

  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt + more to taste

Directions

  1. 1

    Cook the quinoa. Rinse quinoa under cold water and drain. Place in a small pot on the stove and add 3/4 cup water. Bring to a boil. Reduce heat to a simmer and cover. Cook about 15 minutes, just until tender and translucent, with the white tail removed from the seed. Remove from heat and pour into a large bowl. Stir and spread a bit to let cool some (but it does not need to cool completely).

  2. 2

    Add the chickpeas, scallions, and dill. Stir gently to combine.

  3. 3

    In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and 1/2 teaspoon salt until combined. Pour over the quinoa mixture. Stir to combine.

  4. 4

    Taste and add more salt if desired. Flavors will develop more after the salad chills.

  5. 5

    Cover and refrigerate until it's time to eat. Best flavor is achieved after about 24 hours but it's still delicious right after mixing! Keeps about 4 days in the fridge.

Lemony Quinoa & Chickpea Salad

Lemony Quinoa & Chickpea Salad

4.9(10)20 min1 servings

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 10 ratings

kitchentreaty.com
4.9(10 reviews)
View original recipe

Rating Breakdown

About this Recipe

This bright and fresh lemony quinoa chickpea salad is the perfect meal prep recipe that comes together in just 20 minutes. Fluffy quinoa and protein-packed chickpeas are tossed with fresh dill, scallions, and a zesty lemon Dijon dressing for a healthy salad that gets better as it sits. Keep this simple salad in your fridge for quick lunches, light dinners, or a nutritious side dish anytime. Naturally vegan and gluten-free.

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